tag:blogger.com,1999:blog-2631218697264930550.post7784941733080337063..comments2024-03-21T08:33:25.505-04:00Comments on The Thinkings of a Winemaker: Thinking about ChardonnayCarl Helrichhttp://www.blogger.com/profile/06376820281206653136noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2631218697264930550.post-28975598876059915552015-04-28T06:42:31.278-04:002015-04-28T06:42:31.278-04:00Thanks, Frank. I think you've deftly pointed ...Thanks, Frank. I think you've deftly pointed out exactly why I should not be allowed in the tasting room. My tendency towards self-criticism and my blunt honesty (although perhaps intriguing to some) is definitely detrminental. <br /><br />I remember the Pinot, and we still play with that variety. My issue is mostly that I've tasted great Pinots and always hoped that I could make one here. Having failed at that, we still made nice wine. And for that I should be happy (and happy that you enjoyed it.)<br /><br />With age comes wisdom supposedly, and hopefully I am learning to keep my mouth shut more. My mom used to tell me, "Degustibus non disputandem est." (Things of taste are not to be disputed.) There's wisdom there.Carl Helrichhttps://www.blogger.com/profile/06376820281206653136noreply@blogger.comtag:blogger.com,1999:blog-2631218697264930550.post-53449721730794371402015-04-27T22:09:44.771-04:002015-04-27T22:09:44.771-04:00Some years back you made a pinot noir that you did...Some years back you made a pinot noir that you didn't particularly like, but I loved it. It didn't bother me - well, maybe it did a little - that the winemaker said it wasn't a great wine. My palate said it was a great wine to me, and since I was paying for it, that was what mattered. Yet, as you said, there are things that matter. I look at it like a steak: there are flavor, marbling and other factors that play a role in a steak being good, but yours can be best for you if it's rare, and mine if it's medium. If there was a single absolute in wine, you'd only need to sell one bottle (and probably charge a good bit for it) to the one palate that could interpret absolute taste criteria. Fortunately, it's not like that, and fortunately, what you do with grapes suites me just fine. Please keep doing that (and writing, too).Frank Buhrmanhttp://pa.netnoreply@blogger.comtag:blogger.com,1999:blog-2631218697264930550.post-65627228430083340942015-04-27T07:01:13.476-04:002015-04-27T07:01:13.476-04:00Thanks, Nick. FYI, we're doing a Chard vertic...Thanks, Nick. FYI, we're doing a Chard vertical tasting this summer. In June, I think. It may already be up on the website. Cheers!Carl Helrichhttps://www.blogger.com/profile/06376820281206653136noreply@blogger.comtag:blogger.com,1999:blog-2631218697264930550.post-18810865249636134002015-04-26T21:06:03.766-04:002015-04-26T21:06:03.766-04:00Great post! I am a big fan of all your Chardonnay....Great post! I am a big fan of all your Chardonnay. Can't wait to get up there for the next vintage! I enjoy both the steel chard and the reserve. Love that peaches and cream of the older reserves too ;-)nmancusohttps://www.blogger.com/profile/13343029904210754961noreply@blogger.com